JP2010233540A - Heat-treated wheat flour for deep-fried food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide heat-treated wheat flour for deep-fried food with which deep fried food having deep-fry batter excellent in binding properties with deep-fry food ingredients and having good flavor and palate feeling, is obtained. <P>SOLUTION: The heat-treated wheat flour for deep-fried food is produced by heating wheat flour having peak viscosity of ≥4,700 mPa s detected by RVA (rapid visco analyzer), and has gluten vitality of ≤30 wt.%. Preferably, the heat-treated wheat flour for deep-fried food has a peak time detected by the RVA earlier than that of the wheat flour by 30 sec or more. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a heat-treated wheat flour for use in the production of deep-fried foods such as fried food, tempura, and deep-fried food, and a mixed powder for deep-fried food containing the flour.

Conventionally, in order to improve the flavor, texture, color, and the like of flour foods, the flour is heat-treated.
For example, in Patent Document 1, in order to improve the processing suitability such as suppressing the stickiness of the dough of the flour food and to eliminate the smell of flour and obtain the flour having an appropriate roasted incense, the temperature of the flour is 110 to 160. A method for producing roasted flour that has been roasted at 50 ° C. for 50 to 150 minutes and a gluten vitality of 10 to 65% is described.
Patent Document 2 describes a batter mix consisting of fats and oils and heat-baked flour. This batter mix has good dispersibility or solubility in water, and is a batter mix solution. It describes that the viscosity is stable.
However, batter mixes using conventional roasted wheat flour as described in these Patent Documents 1 and 2 are not sufficient, although improvement effects such as flavor and texture of clothing are recognized. There is room for improvement in the binding properties between the fried food and the fried food.

JP 2002-345421 A JP-A-9-84541

  The objective of this invention is providing the heat-processed wheat flour for deep-fried foods from which the deep-fried foods which are excellent in binding property with a deep-fried food seed | species, and have a favorable flavor and food texture are obtained.

  As a result of various investigations, the present inventors have found that heat-treated wheat flour having a specific viscosity characteristic is heat-treated and the gluten vitality is not more than a specific value is a flour that achieves the above-mentioned purpose. Was completed.

That is, the present invention provides a heat-treated wheat flour for deep-fried foods, which is obtained by heat-treating wheat flour having an RVA peak viscosity of 4700 mPa · s or more and having a gluten vitality of 30% or less.
Moreover, this invention provides the mixed flour for deep-fried foods characterized by including the heat processing flour for deep-fried foods of said this invention.
Moreover, this invention provides the deep-fried foods manufactured using the heat processing wheat flour for deep-fried foods of the said invention, or the mixed flour for deep-fried foods of this invention.

  According to the heat-treated wheat flour for fried food of the present invention, in the production of fried foods such as fried food, tempura, fried food, etc., it is used as batter flour and has excellent binding properties with the fried food species and has a flavor and texture. Fried foods having good clothing can be obtained.

First, the heat-treated flour for fried food of the present invention will be described.
The flour used as a raw material in the present invention is not particularly limited as long as the RVA peak viscosity is 4700 mPa · s or more, and any of strong flour, medium flour, and thin flour can be used. Can also be used in combination.
The RVA peak viscosity of the flour is preferably 5000 to 6000 mPa · s, more preferably 5000 to 5500 mPa · s.
Use of wheat flour having an RVA peak viscosity of less than 4700 mPa · s is not preferable because the binding between the clothing and the fried food species becomes weak. In addition, when wheat flour having an excessive peak RVA viscosity is used, a texture with a pull is obtained.

The RVA peak viscosity value of the flour was measured using a Rapid Visco Analyzer (RVA) (manufactured by Newport Scientific) as follows.
4g of flour in an aluminum can (4g is necessary when the moisture content of the flour is 14%, and when the moisture value is different, the solid content of the flour is converted to 3.44 g) and the total weight of the flour to 29 g After adding distilled water, put a paddle (stirring bar) and set it in the tower. Further, the viscosity is measured by raising the temperature while rotating the paddle (160 rpm / min). As for the heating increase condition at this time, after holding at 50 ° C. for 1 minute, the temperature is raised to 95 ° C. over 7 minutes and 30 seconds and held at 95 ° C. for 5 minutes. Next, it takes 7 minutes and 30 seconds to lower the temperature to 50 ° C. and hold at 50 ° C. for 2 minutes. The maximum viscosity value is obtained from the viscosity curve thus obtained. This maximum viscosity value is the peak viscosity value.

The heat treatment of the flour is not particularly limited as long as the gluten vitality of the flour after the heat treatment is 30% or less. Specifically, for example, the product temperature of the flour is 160 to 240 ° C. It is preferable to roast for 10 to 100 minutes under the above conditions, and it is more preferable to roast the flour for 20 to 80 minutes under the condition of the product temperature of 180 to 220 ° C.
If the roasting temperature is too low, the roasted incense is weak, the texture is pulled, and the binding is also weakened. On the other hand, if the roasting temperature is too high, the charcoal will be burnt and the flavor will deteriorate. On the other hand, if the roasting time is too short, the roasted incense is weak, the texture becomes traction, and the binding is also weakened. If the roasting time is too long, the charcoal will be burnt and the flavor will deteriorate.

The wheat flour after the heat treatment (heat-treated wheat flour) needs to have a gluten vitality of 30% or less, preferably a gluten vitality of 10 to 25%, and more preferably 15 to 20%.
If the gluten vitality exceeds 30%, the binding property between the clothes and the fried food type is deteriorated, and the flavor and texture of the clothes are also deteriorated. Moreover, when gluten vitality is too low, food texture will fall.

In the present invention, the gluten vitality is measured by the following method.
[Measurement method of gluten vitality]
(1) Measurement of soluble crude protein content of wheat flour:
(A) 2 g of a sample (flour) is precisely weighed into a 100 ml beaker.
(B) Add 40 ml of 0.05N acetic acid to the above beaker and stir at room temperature for 60 minutes to prepare a suspension.
(C) The suspension obtained in (b) above is transferred to a centrifuge tube, centrifuged at 5000 rpm for 5 minutes, and then filtered using filter paper to collect the filtrate.
(D) Wash the beaker used above with 40 ml of 0.05 N acetic acid, transfer the washing to a centrifuge tube, centrifuge at 5000 rpm for 5 minutes, and filter using filter paper to collect the filtrate.
(E) Combine the filtrates collected in (c) and (d) above to make up to 100 ml.
(F) 25 ml of the liquid obtained in (e) above was put into a Kjeldahl tube of Keltech Auto System of Ticator (Sweden) with a whole pipette, and a decomposition accelerator (“Keltab C” manufactured by Nippon General Co., Ltd .; sulfuric acid 1 tablet of potassium: copper sulfate = 9: 1 (weight ratio) and 15 ml of concentrated sulfuric acid are added.
(G) Using the Keltech decomposition furnace (DIGESTION SYSTEM 20 1015 type) incorporated in the Keltech Auto System, the dial 4 is used for 1 hour decomposition, and the dial 9 or 10 is used for automatic 1 hour decomposition. After this, the decomposition process was continuously and automatically performed following the decomposition process using the Keltec distillation titration system (KJELTEC AUTO 1030 type) incorporated in the same Keltec Auto system. The liquid is distilled and titrated (0.1 N sulfuric acid is used for titration), and the soluble crude protein content of the sample (flour) is determined by the following formula.

Soluble crude protein content (%) = 0.14 × (TB) × F × N × (100 / S) × (1/25)
Where
T = Amount of 0.1N sulfuric acid required for titration (ml)
B = Amount of 0.1N sulfuric acid required for titration of blank (ml)
F = the titer of 0.1 N sulfuric acid used for titration (measured at the time of use or using a commercial product with a titer indication)
N = Nitrogen protein conversion factor (5.70)
S = Weighed sample (g)

(2) Measurement of total crude protein content of wheat flour:
(A) 0.5 g of the sample (flour) is precisely weighed and put into the Kjeldahl tube of the same Tektec Keltec Auto System used in the above (1), and into (f) of the above (1) Add 1 tablet of the same degradation accelerator used and 5 ml of concentrated sulfuric acid.
(B) Using the same Keltec auto-system Keltec decomposition furnace as used in (1) above, the dial 9 or 10 is used for decomposition for 1 hour, and then this decomposition is continuously and automatically performed. Specifically, using the same Keltech distillation titration system used in (1) above incorporated in the same Keltec Auto system, the liquid subjected to the above-described decomposition treatment is distilled and titrated (0 for titration). 0.1 N sulfuric acid is used), and the total crude protein content of the sample (flour) is obtained by the following formula.

Total crude protein content (%) = (0.14 × T × F × N) / S
Where
T = Amount of 0.1N sulfuric acid required for titration (ml)
F = the titer of 0.1 N sulfuric acid used for titration (measured during use)
N = Nitrogen protein conversion factor (5.70)
S = Weighed sample (g)

(3) Calculation of gluten vitality:
From the soluble crude protein content of the sample (wheat flour) obtained in (1) above and the total crude protein content of the sample (wheat flour) obtained in (2) above, the gluten vitality of the sample (wheat flour) is obtained by the following formula.

  Gluten vitality (%) = (soluble crude protein content / total crude protein content) / 100

The heat-treated wheat flour for fried food of the present invention preferably has an RVA peak time (time until peak viscosity appears) that is 30 seconds or more earlier than the RVA peak time of wheat flour (raw material flour) before the heat treatment. More preferred is ~ 70 seconds earlier.
By making the peak time of RVA within the above range, the binding property between the clothes and the fried food species can be further improved.

Next, the mixed powder for fried food of the present invention will be described.
The mixed flour for deep-fried food of the present invention contains the above-mentioned heat-treated wheat flour for deep-fried food of the present invention as mixed flour.
You may mix | blend fats and oils with the mixed powder for fried foods of this invention. Such oils include sesame oil, tung oil, safflower oil, kaya oil, walnut oil, sesame oil, poppy oil, sunflower oil, cottonseed oil, rapeseed oil, soybean oil, mustard oil, kapok oil, rice bran oil, sesame oil , Corn oil, peanut oil, olive oil, camellia oil, tea oil, castor oil, palm oil, palm oil, palm kernel oil, cocoa butter, shea fat, borneo fat and other vegetable oils, fish oil, whale oil, beef tallow, pork fat Animal oils such as sheep oil, and oils and fats obtained by subjecting these oils and fats to treatments such as transesterification, curing and fractionation can also be used. Moreover, you may use the raw material containing fats and oils, such as soybean powder and whole milk powder.
When mix | blending these fats and oils, the compounding quantity is 0.05-10 mass parts with respect to 100 mass parts of heat-processed flour for fried foods of this invention, More preferably, it is 0.1-3 mass parts.
By blending these fats and oils within the above range, the binding property can be further enhanced.

  As a blending method of the fats and oils, a method of mixing and stirring the heat-treated flour for fried food and the fats and oils of the present invention may be used, but the flour and the fats and oils before the heat treatment are mixed in advance, and the mixture is heat-treated. The method is preferable because a uniform mixture of heat-treated wheat flour and fat is obtained.

In the deep-fried mix powder of the present invention, flours, starches, and additive components that have been conventionally blended in deep-fried mix powder can be appropriately blended. Examples of such cereal flours, starches, and additive components include starches such as tapioca starch and corn starch, and thickening polysaccharides such as guar gum and xanthan gum.
When blending these cereal flours, starches, and additive components, the blending amount is such that the content of the heat-treated wheat flour for fried food of the present invention is preferably 50% by mass or more in the mixed flour for fried food of the present invention. More preferably, the amount is 90% by mass or more.

  The fried foods for which the heat-treated wheat flour for fried food of the present invention and the mixed flour for fried food containing the flour are used are not particularly limited, and can be used for any of fried food, tempura, fried chicken, etc. it can. Moreover, it can be used without being restrict | limited also to the kind of fried food kind.

  EXAMPLES Next, examples are given to describe the present invention more specifically, but the present invention is not limited to the following examples.

Examples 1-2 and Comparative Examples 1-5 (Production of heat-treated flour for fried food)
Raw material flour ("Chikugo wheat field" or "Snow", manufactured by Nisshin Flour Milling Co., Ltd.) having the RVA peak viscosity shown in Table 1 is roasted on a hot plate under the heat treatment conditions shown in Table 1 below, and fried Heat-treated wheat flour for each was obtained.
Table 1 below shows the gluten vitality of the heat-treated wheat flour for fried food and the difference in RVA peak time between the heat-treated wheat flour for fried food and the raw material flour (peak time of RVA of raw material flour-peak time of RVA of heat-treated wheat flour). .

Using the heat-treated wheat flour for fried food obtained in Examples 1 and 2 and Comparative Examples 1 to 5, premixes were prepared according to the following formulation, and batter liquids were further prepared. Pork for tonkatsu was soaked in this batter liquid, dusted with bread crumbs, and oiled at 170 ° C. for 6 minutes to obtain tonkatsu.
About the obtained tonkatsu, according to the evaluation criteria shown in Table 2 below, the taste of the clothes, the texture, and the binding property between the clothes and the fried food were evaluated by 10 panelists. The evaluation results (average score of 10 panelists) are shown in Table 1 below.

Premix formulation
94.9 parts by mass of heat-treated flour for fried food
Tapioca starch 5 parts by mass
Guar gum 0.1 parts by mass Batter liquid formulation
100 parts by weight of premix
170 parts by weight of water

Claims (4)

  Heat-treated wheat flour for deep-fried food, characterized by heat-treating wheat flour having an RVA peak viscosity of 4700 mPa · s or more and having a gluten vitality of 30% or less.   The heat-treated flour for fried food according to claim 1, wherein the peak time of RVA is 30 seconds or more earlier than the wheat flour before the heat treatment.   A fried food mix powder comprising the fried food heat-treated flour according to claim 1 or 2.   A fried food produced using the heat-treated wheat flour for fried food according to claim 1 or 2 or the mixed flour for fried food according to claim 3.